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Homemade Chicken with Mushroom Cream Sauce photo

Chicken with Mushroom Cream Sauce

Tender chicken cutlets simmered in a rich creamy mushroom and Parmesan sauce.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings

Equipment

  • Large Skillet
  • Measuring Spoons
  • Measuring Cups
  • Tongs or spatula
  • Knife and cutting board

Ingredients
  

  • 2 lb boneless skinless chicken breast cut or pounded to thin cutlets
  • 2 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt for coating chicken
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 lb mushrooms sliced
  • 3 garlic cloves pressed
  • 1/2 tsp salt for mushrooms
  • 2 cups heavy cream
  • 1/2 cup Parmesan cheese grated

Instructions
 

  • In a shallow bowl, combine the flour, garlic powder, 1/2 teaspoon salt, and black pepper; dredge each chicken cutlet to lightly coat both sides.
  • Heat the olive oil in a large skillet over medium-high heat until hot.
  • Add the coated chicken to the skillet in a single layer and cook 3–4 minutes per side, until golden and cooked through; transfer the chicken to a plate and set aside.
  • Reduce heat to medium-high and melt the butter in the same skillet.
  • Add the sliced mushrooms, pressed garlic, and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 4–6 minutes.
  • Pour in the heavy cream and stir in the grated Parmesan; bring to a rapid boil while stirring, cook 2 minutes, then reduce heat to low.
  • Return the chicken to the skillet, spoon sauce over the pieces, and simmer 3–5 minutes until the sauce thickens and the chicken is heated through.

Notes

  • Pat chicken dry before coating for better browning.
  • Slice mushrooms evenly for uniform cooking.
  • Use freshly grated Parmesan for best flavor.
  • Adjust salt to taste after sauce reduces.